Potatoes yellow with flower on sacking

Americans love potatoes — sliced, diced, fried, baked, battered, au Gratin, scalloped — and why not? Of course, they get a bad rap for not being the healthiest choice, but that’s only when you add a half pound of butter and a handful of cheese onto one potato.

According to the FDA, potatoes are an excellent source of vitamin C, a good source of potassium and vitamin B6. They’re free of gluten, fat, sodium and cholesterol, and most are only 110 calories per serving.

We discovered a great recipe site, Potatoes USAthat gives information about potatoes along with recipes. Here are two that we found interesting.

Potato Edamame Veggie Burger

  • 1 pound petite yellow potatoes, roughly chopped (about 2 ¼ cups)
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup cooked edamame
  • 2 tablespoons grated parmesan cheese
  • 1 egg
  • 1 garlic clove, minced
  • 4 tablespoons whole wheat breadcrumbs or panko
  • 1 tablespoon olive oil
  • 4 whole-grain hamburger rolls
  • Optional toppings: tomato, lettuce, avocado
  1. Place potatoes and salt in a large pot. Cover potatoes with cold water and bring to a boil. Once boiling, reduce from medium heat to a simmer. Cook for about 8 minutes or until the potatoes are fork tender. Drain and add the potatoes back into the pot. Set aside and cool down for 5 minutes.
  2. Add potatoes and edamame to a large bowl. Mash with a potato masher (it’s ok if the edamame isn’t completely mashed and that there are some potato chunks. Mix in parmesan cheese, egg and garlic. Stir well or use your hands to incorporate. Mix in breadcrumbs.
  3. Form 4 large patties (about 3 1/2-inches in diameter.) Chill in the refrigerator for 15 minutes.
  4. Add oil to a large skillet over medium heat. Fry for 5 minutes per side or until golden brown. Serve in hamburger buns and toppings as you wish.

Grilled Lemony Dill Potato Salad

For potatoes:

  • 2 pounds yellow potatoes, sliced into approximate ¼ inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder


  • 2 tablespoons olive oil
  • 3 tablespoons fresh dill, tightly packed and chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  1. Preheat grill to medium heat.
  2. In a large bowl, toss potatoes with olive oil, salt, black pepper, garlic powder, and onion powder. Place in a large grill basket (flat bottomed works best) or grill pan, and place the grill basket on a preheated grill.
  3. Grill for 8-10 minutes, or until bottom sides of potatoes start to brown. Carefully stir potatoes to flip sides. Grill for an additional 8-10 minutes, or until golden and tender. Remove from heat.
  4. While potatoes are grilling, prepare the dressing. In a large heat-safe bowl, whisk together olive oil, fresh dill, lemon juice. lemon zest, and salt.
  5. Add grilled potatoes to the dressing and gently toss to coat. Top with additional lemon zest (optional) and serve.

Come on down and grab some potatoes! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Raw organic apples on wooden background

It’s that time of year again when the air starts getting crisp, and the apples aren’t far behind! Apples are an autumn staple, so check out below for some fun apple activities to get you in the spirit of the coming season.

Of course, you could buy apple butter in the store, but where’s the fun in that? There’s nothing more satisfying than spending an afternoon lovingly creating something that you can enjoy for the rest of the season. Apple butter has limitless potential for spicing up any boring breakfast, lunch, or dinner. Give this recipe from Baked by Rachel a chance!

Stovetop Cinnamon Apple Butter

  • 2 ½ lb apples (roughly 8 cups)
  • 2 tablespoons lemon juice
  • 2/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • ½ cup apple juice or apple cider
  • 2 teaspoons vanilla extract (optional)
  1. Peel, core, and slice apples. Add to 5-6 quart Dutch oven or extra-large saucepan. Toss apples with lemon juice to prevent browning. Sprinkle brown sugar and cinnamon over apples. Toss to coat well. Stir in apple juice (or apple cider) and vanilla.
  2. Cook over medium heat until apples are tender. Use an immersion to puree apples. Alternatively, transfer batches of apple mixture to a blender to process until smooth.
  3. Reduce heat to low. Cook, stirring occasionally for between 1 ½ and 2 hours. Apple butter is done when it is thick and jam like. It should hold its shape on a spoon and not slide off immediately. You can also test by creating a straight line through the mixture with a spatula. If the mixture holds its shape and does not immediately close the gap, it is done.

Check out the large batch recipe and canning instructions here!

Wondering what to do with all the apple scraps you just created? Take a look at this homemade apple cider vinegar recipe from Wellness Mama. Apple cider vinegar has so many health benefits, including weight loss, reduced cholesterol, lower blood sugar levels, and even improved diabetes symptoms. It is an ancient folk remedy that people have been using for generations!

Apple Cider Vinegar Recipe

  • apple scraps
  • 2 tablespoons cane sugar
  • 2 cups filtered water
  1. Clean a quart jar very well and let air dry. Fill the jar ¾ full with apple scraps.
  2. Dissolve the cane sugar into the cup of water. Pour sugar water over the apples until they are completely submerged. Add a little additional water if needed to make sure the apples are covered.
  3. Weigh down the apples with a fermentation weight or with a small glass jar. Any apples that are exposed to the air could mold.
  4. Cover with a cheesecloth or coffee filter and secure with a rubber band. Store in a dark place at room temperature. Leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure no mold is growing.
  5. After 3 weeks, it will still smell fairly sweet. Strain the apple pieces out and return the liquid to the jar. Recover and put the jar back in a dark spot for 3-4 weeks, stirring every few days. When the vinegar has reached the “tartness” you like, you can put a lid on it!

Obviously, both of these recipes are a little bit sweeter when made with one of our many varieties of apples here at Orr’s. Come down this season and see for yourself! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.


Summer is almost over, and that means we at Orr’s are gearing up for our Fall Farm Fun Days!

This annual festival is the perfect way to combat the back-to-school blues. We’ll have plenty of fun activities, live music and good food to ring in the fall. Join us on Saturday, September 21 from 9:00 a.m. to 5:00 p.m. and on Sunday the 22nd from 10:00 a.m. to 4:00 p.m.

There’ll be plenty of family-friendly activities to keep the kids entertained. They can take a hayride and explore Orr’s pumpkin patch, play on the moon bounce and try their hand at pumpkin painting. Tony M. Music will also be returning to the kid’s activity area this year.

Star of Disney Junior’s The Legend of Spookley the Square Pumpkin, Spookley is the “official spokes-pumpkin” for National Bullying Month in October, but he’ll be greeting children during Fall Fun Days too! Spookley the Square Pumpkin will also be making visit between 11:00 a.m. and 4:00 p.m. on both days.

There’s plenty of fun for adults, too! Local bluegrass bands, The Hazards and Stoney Creek Bluegrass will perform on Saturday, and Copper Canyon Bluegrass and Ernie Bradley & The Grassy Ridge Band perform Sunday. Over 40 craft vendors will be at Orr’s, making this the perfect time to do some early Christmas shopping.

Along with our produce and baked goods, plan to enjoy delicious food truck fare like Almost Heaven’s butterfly potatoes and funnel cakes or the pizzas, sliders and salads from Jill’s Mobile Kitchen. Parking is limited, so plan accordingly—carpooling with friends is a great (and fun!) option. Fall Farm Fun Days happens rain or shine, unless the weather is dangerous to our staff and guests.

To see a complete schedule for Fall Farm Fun days, visit their event page. We invite you to come celebrate with us!

If you can’t make it to Fall Farm Fun Days, we still encourage you to come visit us and we’ll help you get in the fall spirit! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

Autumn pears on wood

Summer is winding down, but there are still plenty of opportunities to celebrate the sunshine and the food it brings us. Although pears are often skipped over for more famous fruits, they have a rich history and a variety of yummy uses today.

According to Top Food Facts, the Chinese consider the pear to be a symbol of immortality. The pear was also sacred to two goddesses in Greek mythology, and was used as a remedy against nausea during that time.

Pears also contain important antioxidants, flavonoids, and fiber. They are fat-free, cholesterol-free, and only contain about 100 calories, according to Medical News Today. Eating pears can help you lose weight, and even reduces the risk of developing cancer, hypertension, diabetes, and heart disease. Clearly, there are so many reasons to not forget about pears this season!

Below are a couple of recipes to ensure that you make use of the fresh pears that are growing in the orchard. Currently we have Bartlett, Magness and some Asian pears!

Although most people are familiar with berry preserves, pear preserves are just as delicious and versatile as their midsummer counterparts. Try this recipe from Taste of Home over ice cream, waffles, pork roast…the list goes on!

Pear Preserves

  • 16 cups peeled, sliced fresh pears (about 16 medium)
  • 4 cups sugar
  • 2 cups water
  • 3 tablespoons lemon juice
  1. In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency.
  2. Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims.
  3. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Sweets aren’t really your style? Instead, try this humble salad from The New York Times that promises crisp deliciousness.

Spinach, Apple, and Pear Salad

  • 2 unripe pears
  • 2 crisp apples
  • 4 cups fresh spinach
  • ¼ cup raisins
  1. Thinly slice the pears and apples; put on a bed of spinach. Sprinkle with raisins and drizzle with a simple vinaigrette.

Run, don’t walk, to Orr’s to get some fresh pears this season. We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.